The most important cake doughs and how they succeed
Basic recipes make life easier? If you have the basics in mind, you can also vary and just finish faster. The following basic rules, quantities, tips and tricks on the most important cake dough make you want cake!
Shortcrust ? The solid base for cakes and pies
A shortcrust pastry is also called chopped dough or kneading dough. Why? Let's see. Shortbread wants to have it cold: cold ingredients, cold hands, rapid processing and a cold break in the refrigerator before rolling out.
The ingredients: Sugar, butter, flour and 1-2-3. So, for example 100g sugar, 200g butter, 300g flour. Then another egg and a pinch of salt. These quantities can also be varied. The more fat, the more tender and tender he becomes. If you take more sugar, it will be crispy. Speaking of sugar: the finer the sugar, the finer the pastry? especially delicate results cause baking with icing sugar.
The production: Squeeze a flour on the work surface and press a crater in the middle, in there comes the sugar, the egg and the pinch of salt. Put the butter ice cold in small pieces on the flanks of the mountain. Now chop everything with a big knife until small crumbs form. Now only with the hands (cool!) Knead briefly to a dough ball. Place in a refrigerator for one hour in a plastic wrap.
Baking: The dough is so buttery that you do not necessarily have to grease the plate, but you can, but then sprinkle with flour for a short time. Now take about half of the dough, rip it in size of the baking pan and put it in the same. This is best done by rolling up the dough sheet with the corrugated wood. Then puncture the dough with a fork a few times. Form the edge of the remaining dough. In addition four "sausages"? Roll and press on the edge of the springform form.
Tip 1: If you want to bake a cake with juicy toppings, you should prebake the shortcrust pastry so that it stays crispy and does not soften. This is called blind baking and you lay out the dough with baking paper (do not forget, otherwise you can throw everything away), pour dried legumes in and bake at 200 degrees for about 10 minutes. If you leave out baking paper and legumes, the dough will blow and the rim will slip down. Who does not mind, good. It also helps to sprinkle the floor with breadcrumbs.
Tip 2: A short pastry is also a good basis for a quiche. But then he has to be salty. My recipe: 400g flour, 200g butter, 10 tablespoons water and a teaspoon of salt. That's enough for a baking sheet.
Biscuit ? The fluffy queen
Do not worry, biscuit is not rocket science, it just needs patience and a bit of tact. Biscuit is made without an additional drive, all it drives is the air we stir in before.
The ingredients: 6 eggs, 90g butter, 175g sugar (the finer, the better!), 150g flour
The production: Separate the eggs. Beat egg white with a pinch of salt to very stiff snow? very stiff means cuts that I make with the knife remain open. In parallel, melt the butter on a low flame and let it cool again.
Beat the yolks with the sugar long and thoroughly until the mass becomes thick, creamy and very light. The sugar should not be heard crunching! The best result is achieved by beating the mass in a warm water bath. Now sieve the flour to the mass, add the lukewarm, liquid butter and mix and loosen everything with a third of the egg whites. Fold in the rest of the egg whites. From the moment when flour comes into play, no longer stirred, but only cautiously mingled! Otherwise the flour will develop too much glue and the biscuit will not work.
Baking: Put the biscuit mixture in a buttered and floured form and bake at 180 degrees (preheated) for about 35 minutes. Still warm from the mold. Voilà.
Tip: A teaspoon of baking soda does not hurt and is a small insurance!
Buy now 
EKKONG Cake Mold Round Inspiration Springform Cake Pans Round Cake Mold with Flat Bottom Cake Panels a? 16,99 ?
Batter? Patience is trump
Why is Rührig Rührig called? Because he wants to be touched? but only before the flour is added (see also biscuit). Even with the batter, you can easily remember the quantities:
The ingredients: Eggs, flour, butter, sugar in the same amount. So for example for a 1,5l box mold 300g butter, sugar, flour and eggs? Depending on the size, these are 4-5 pieces. 1 teaspoon of baking powder and a pinch of salt, done.
What to pay attention to All ingredients should be at the same temperature, preferably at room temperature. So take the butter and eggs out of the fridge in good time, if necessary put the eggs in warm water and the butter on the heater.
The order of stirring has an effect on the consistency: eggs and sugar first and the cake becomes airy and loose. When the butter and sugar are at the beginning, the cake becomes fine-pored and tender.If you stir all the ingredients together only briefly, you get a juicy, heavy and firm cake.
You can separate the eggs, but you do not have to. When it comes to laxity, it's better to use the protein than snow.
The production: Mix the egg yolk and two thirds of the sugar thoroughly until a thick, almost white cream is produced. Sift the flour with the baking powder over it and stir briefly. Beat the egg whites with the remaining sugar and a pinch of salt to firm snow. To do this, beat the egg whites with the pinch of salt until it starts to solidify and turn white. Then slowly add the remaining sugar to it. It is hard enough when tips that you pull up stand still. Put some egg whites under the cake mixture to loosen them. Then fold in the rest of the egg whites. Bake in a greased and floured mold at 200 degrees for about an hour.
Tips: If the dough is very firm, you can incorporate a few tablespoons of milk.
The basic recipe can be easily supplemented. With a little cocoa and pieces of chocolate it becomes a chocolate cake, with 150g of ground hazelnuts a nut cake.
If you want to bake a sunken cake, you have to change the ingredients, because the fruits bring a lot of liquid and sugar. Instead of 300g you take from butter, sugar and eggs only 250g, of the flour for 400g.
Quark-oil dough ? The fast for fruit cake
No rest, no long preparation, just knead everything, fruit on and off in the oven: 150g skim curd (drained), 6 tablespoons oil, 1 egg, 75g sugar and a pinch of salt, then add 300g of flour and a packet of baking soda. The dough should be baked quickly.
Cork soil? For hot days and cool pies
Made without baking fast and perfect as a base for chilled cakes and pies. Simply crumble 150g butter biscuits or spoon biscuits? This is best done in a tightly sealed freezer bag, which you then beat with a corrugated wood or a pan. Knead this breadcrumbs with 100g of soft butter and spread in the cake pan. Cake mass on it and off in the fridge.
